Hibiscus Mango Matcha Bubble Tea

INGREDIENTS

• 1-2 tbsp Torani Hibiscus Syrup

• 1 tsp Two Leaves Barista Matcha Mix

• 3 tbsp hot water

• 8 ounces coconut milk

• 1 scoop Tea Zone Mango Popping Boba

• Ice

INSTRUCTIONS

1. In a small bowl or cup, combine matcha and hot water, whisk or froth to mix.

2. Add a handful of ice to a separate cup.

3. Then add bursting mango boba, Torani Hibiscus Syrup, coconut milk, and top with matcha mix.

4. Avoid stirring the drink to maintain a "layered" look.

5. Serve and enjoy!

Iced Brown Sugar Shaken Espresso

INGREDIENTS

• 3 Tbsp. Brown Sugar Syrup

• 2 shots of IMACK Espresso

• 1/2 cup of Milk

• 2 cups Ice (Divided)

  • We made our own brown sugar syrup, but you can use a ready-made syrup from Monin, Torani, or DaVinci as well.

INSTRUCTIONS

1. Fill a cocktail shaker with 1 cup of ice.

2. Add espresso shots and brown sugar syrup.

3. Shake vigorously for 10-15 seconds.

4. Fill a glass with 1 cup of ice and pour iced coffee over it.

5. Top with milk. Serve and enjoy!

Iced Caramel Macchiato

INGREDIENTS

• 1 oz. Torani Vanilla Syrup

• 3/4 cup of 2% Milk

• 2 shots of IMACK Espresso

• Ice

• Torani Caramel sauce, to garnish

  • We used Torani products, but you can use any brand.

INSTRUCTIONS

1. Add vanilla syrup to glass.

2. Add milk to glass.

3. Fill glass with ice to 1/2 inch below the rim.

4. Add espresso shots.

5. Top with caramel sauce.

6. Serve and enjoy!